Easy Recipe for Probiotic Rich Raw Sauerkraut

Easy Recipe for Probiotic Rich Raw Sauerkraut

Recently I attended a raw sauerkraut class at my friends house. She is an expert on making raw kraut. I was so surprised at how easy it was. I have since made two yummy batches at home. You don’t need any special tools, just a jar and some cabbage. This food is so beneficial and so cheap to make. I hope this post inspires you to make your own kraut.

Benefits of Raw Sauerkraut:

Boosts the immune systems to fight the common cold and flu

Packed with vitamins and minerals such as calcium, Vitamins K1, C and beta-carotene

Raw sauerkraut can be helpful in reducing risk of some cancers because it has unique phytochemicals created during fermentation

In a recent study the women who immigrated from Poland Americanized their diets and stopped eating as much of this super food which may have increased their rates of breast cancer

Supports a balance of beneficial bacteria in your gastrointestinal tract

Chop the cabbage into very thin strips. You can also use the grater attachment on your food processor. This appliance will speed up the process quite a bit. Put all the ingredients into a large mixing bowl. Vigorously massage cabbage with hands for 10 minutes until the water is coming out and it is translucent. When you can squeeze the cabbage and lots of water is dripping out, it is time to grab your jar. Tightly pack all of the cabbage into the jar until the liquid is 1 inch above the top of the cabbage. Now add the outer leaf on the top like a cover. Make sure the water is above all the cabbage. Pour any excess cabbage juice from the bowl into the jar. Now cover with a lid and put in a cool dry cabinet for 1-4 weeks. When you feel like it is ready, remove outer leaf cover and taste. If it is not soft enough you can just put it back away for more fermenting. When you feel it has fermented enough put it in the refrigerator to stop the process.

Caitlin Weeks grew up eating southern comfort food and battling the bulge. After college she lost 90 lbs on a low fat diet with excessive cardio exercise. In 2010 she was diagnosed with Hashimotos thyroiditis, which led her to follow a Paleo diet that is higher in fat and lower in carbs. Caitlin is a certified nutrition consultant, blogger at Grassfedgirl.com and bestselling author of Mediterranean Paleo Cooking. She has many years experience as a personal trainer in San Francisco, California. Caitlin believes in the mind-body connection, using EFT in her healing journey.

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Grass Fed Girl may receive monetary compensation or other types of remuneration for endorsement, recommendation, testimonial and/or link to any products or services from this website.

Comments

This post is perfect timing for me! I am just about to make my first batch and have been checking out a ton of recipes.Many mention fermenting at certain temperatures (and I'm in a hot climate), any thoughts on how important that is?

It is very easy. There are lots of good vidoes on you tube, by Sandor Katz. http://www.youtube.com/watch?v=i77hU3zR-fQI mean if you have air conditioning it should be fine. I think if your house is between 65-75 degrees the kraut will turn out great.